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| “Interaction” Wednesday, January 23, 2019 |
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cocktail hour Chef's Choice |
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one "mezcal & watermelon shooter" compressed watermelon, cured cilantro, finger limes, mezcal |
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two "corn drop soup" hot corn broth, corn espuma, huitlacoche gelee Outer Sounds Sauvignon Blanc, New Zealand, 2017 |
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three "scallop in the sand" scallops, schmaltz, salt crust Poppy San Lucia Highlands Chardonnay, CA, 2016 |
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four "tanning the hide" chicharron, saffron, queso fresco, masa Avinyó Reserva Brut Cava, Spain, 2015 |
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five "steak running" bone marrow, Vegas steak, glace de viande Barter & Trade Washington Cabernet Sauvignon, CA, 2017 |
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six "I guess a vegetable course" potato, carrot, and peas Palivou Estate Anemos Red, Peloponnese, Greece, 2017 |
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seven "rock and roll" popping candy and chocolate Rosa Regale Banfi, Italy, 2017 |
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eight "doggy bag" brown paper bag and a biscuit |
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Menu and wine pairings developed and prepared by: Executive Chef Tyler Whitson & Wine Manager, Luke Constable Of Kitchen 27 inside Philbrook Museum of Art |